Fleur de Lis

Fleur de Lis

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Monday, March 10, 2014

Salmon & Dill Topped Deviled Eggs

For the St. Patrick's Day meal, salmon and dill were star players.  As always, when you make deviled or stuffed eggs, boil an extra egg to give you lots of yummy filling.

7 eggs, boiled for 5 minutes and let rest in hot water for 10 minutes
3 T. mayonnaise
1 T. coarse grain mustard
salt and pepper to taste
1/2 T. dill pickle relish
smoked salmon and/or dill sprigs for garnish

Shell the eggs and slice in half.  Remove yolks and mash with a fork along with the white and yolk of the extra egg.

Gently mix in mayonnaise, mustard, salt and pepper and relish.  

Carefully spoon into whites and top with the salmon and/or dill.

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